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Tuna and Potato Salad

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Chef Way This tapa is a classic. Jose Garces makes the salad with fresh shelled peas, setting it in a mold to create a perfect circle for serving.

Easy Way Using frozen peas instead of fresh saves tons of time. So does plating the salad straight out of the mixing bowl.

  1. 2 Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
  2. 1 medium carrot, peeled and cut into 1/4-inch pieces
  3. 1/2 cup frozen baby peas
  4. 1/4 cup plus 2 tablespoons mayonnaise
  5. 2 tablespoons crème fraîche
  6. 1 tablespoon Dijon mustard
  7. 2 tablespoons fresh lemon juice
  8. Salt and freshly ground pepper
  9. 1/4 cup coarsely chopped flat-leaf parsley
  10. 2 tablespoons snipped chives
  11. One 6-ounce can or jar solid white tuna in olive oil, preferably Spanish or Italian, drained and flaked
  12. 2 tablespoons extra-virgin olive oil
  13. 4 ounces baby arugula (4 cups)
  1. Put the potatoes and carrot in a steamer basket set over a pot of simmering water and steam until just tender, about 9 minutes. Sprinkle the frozen peas on top and steam just until heated through, 1 minute longer. Transfer the vegetables to a plate and refrigerate until they are cooled slightly, about 10 minutes.
  2. Meanwhile, in a medium bowl, whisk the mayonnaise with the crème fraîche, mustard and 1 tablespoon of the lemon juice; season with salt and pepper. Fold in the chopped parsley, chives, flaked tuna and cooled vegetables.
  3. In a medium bowl, whisk the olive oil with the remaining 1 tablespoon of lemon juice and season with salt and pepper. Add the arugula and toss. Mound the greens on plates, top with the tuna and potato salad and serve.